- 200g Gruyère
- Fresh herb thyme, basil or oregano
- 500g white flour
- 1 pack dry yeast
- 2.5 - 3DL milk water
- 1 egg
Finely rub the cheese and place in a bowl.
Add the herbs, flour, spices and the dry yeast and mix together. If the mass is well mixed to add the milk water and egg as well and knead everything to a smooth dough.
If the dough is too dry, water or milk, if it is too fluid, just knead some flour below.
Cover the dough covered on twice (about 1.5-2 hours).
Then bread rolls and bake in the middle of the stove, at about 180 degrees.
Baking time varines, depending on the size of the bread rolls.
Cool after baking on a grid.